Name: Greek Fisherman's Soup
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: Serves 4-6
Ingredients: 1 kg mixed firm white fish (sea bass, cod, halibut), cut into large chunks; 250g prawns or shrimp, peeled and deveined; 2 medium onions, finely chopped; 3 cloves garlic, minced; 2 medium carrots, diced; 2 stalks celery, sliced; 1 medium fennel bulb, chopped; 2 medium potatoes, peeled and cubed; 400g canned tomatoes, crushed; 1.5 liters fish stock; 120ml dry white wine; 2 bay leaves; 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried); 3 tablespoons extra virgin olive oil; Salt and freshly ground black pepper to taste

Instructions

Prepare the base

Heat olive oil in a large pot over medium heat. Add chopped onions, garlic, carrots, celery, and fennel. Sauté for about 8 minutes until the vegetables begin to soften but not brown.
Add liquids and herbs

Pour in the white wine and simmer for 2 minutes to reduce slightly. Add the crushed tomatoes, fish stock, bay leaves, and oregano. Bring to a gentle boil, then reduce heat to maintain a simmer.
Cook the potatoes

Add the diced potatoes to the simmering broth. Cook for about 15 minutes or until the potatoes are nearly tender but still hold their shape. Season with salt and pepper to taste.
Add the seafood

Gently add the fish chunks to the soup, followed by the prawns or shrimp. Simmer for about 5-7 minutes until the seafood is just cooked through. Be careful not to overcook as seafood can become tough and rubbery.
Final seasoning

Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. If desired, add a squeeze of fresh lemon juice for brightness.
Serve

Ladle the hot soup into bowls. Drizzle each serving with a little extra virgin olive oil and sprinkle with fresh parsley. Serve with crusty bread for dipping.

Greek Fisherman's Soup

Ingredients

Instructions

Nutritional Information